Meal Kit
Salisbury Steak
with snap peas and mashed potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
Salisbury steak hails from the late 19th century, invented by a Civil War doctor named, naturally, Salisbury. He conceived of a meal he thought would offer all the nutrients the human body would need: meat, meat, and more meat. (He thought vegetables were poison!) Like medicine, he thought his Salisbury steak should be eaten three times a day. We don't recommend eating this dinner three times a day, but we think you'll be tempted to: a delicious sauce drapes these perfectly seasoned patties. The roasted snap peas on the side wouldn't have been Dr. Salisbury's prescription, but they're a darn tasty addition.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Ground Beef
- 6 oz. Snap Peas
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4 fl. oz. Whole Milk
- 3 oz. Pearl Onions
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⅗ oz. Butter
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2 tsp. Natural Beef Flavor Demi-Glace Concentrate
- 1 Tbsp. Meatloaf Seasoning
- 1 tsp. Cornstarch
- 3 Thyme Sprigs
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) gqRVREqE
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Calories720
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Carbohydrates52g
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Net Carbs46g
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Fat39g
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Protein36g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Make the Mashed Potatoes
Peel potatoes and cut into large chunks.
Bring a medium pot with potato covered by water to a boil. Cook until fork-tender, 14-18 minutes.Drain potatoes in a colander and return to pot. Add butter and half the milk. Mash, adding additional milk 1 Tbsp. at a time, until desired consistency is reached. Season with 1/4 tsp. salt and a pinch of pepper. Cover and set aside.While potatoes boil, prepare ingredients. -
2 Prepare the Ingredients
Cut snap peas into 1/2" pieces.
Stem and mince thyme. -
3 Form the Patties
Combine ground beef and seasoning blend in a mixing bowl.
Form beef mixture into two patties, 5" long by 2" across. Set aside.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add patties to hot pan and sear undisturbed until browned, 2-3 minutes.Remove from burner. -
4 Roast the Patties and Peas
Transfer patties to one half of prepared baking sheet, seared side up. Place peas on empty half of baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.
Roast in hot oven until patties reach a minimum internal temperature of 160 degrees and peas are tender, 10-12 minutes.Reserve pan; no need to wipe clean.While patties roast, make sauce. -
5 Make Sauce and Finish Dish
Combine cornstarch with 2 tsp. water, stirring until cornstarch is dissolved.
Return pan used to sear patties to medium-high heat and add 1 tsp. olive oil. Add pearl onions and thyme to hot pan and stir occasionally until lightly charred, 3-5 minutes.Add 1/4 cup water, demi-glace, and cornstarch-water mixture. Stir occasionally until thickened, 1-2 minutes.Season with a pinch of salt and pepper and remove from burner.Plate dish as pictured on front of card, drizzling sauce over potatoes and patties. Bon appétit!
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